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By foodgypsy.ca

Romani Eggplant Chickpea Stew

Name: Romani Eggplant Chickpea Stew
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Eastern European
Ingredients: 2 eggplants, sliced lengthwise into 1/2-inch slabs; 4 garlic cloves, crushed or diced fine; 2 shallots, finely chopped; 2 tablespoons tomato paste; 2 teaspoons paprika; 1 teaspoon cumin; 2 red onions, halved and finely sliced; 3 red/yellow peppers, roughly chopped; 1 green pepper, roughly chopped; 2 hot chilis, halved and finely chopped (optional); 4 Roma tomatoes, roughly chopped; 1 – 439g (15.5-ounce) can chickpeas, drained & rinsed; 2 cups vegetable/chicken stock, or water; 1/2 teaspoon sugar (if needed); 1/2 cup walnuts, roughly chopped; 1/4 cup cilantro, roughly chopped, divided; 1/4 cup fresh basil, roughly chopped; 1/4 cup flat-leaf parsley roughly chopped,; olive oil; salt and pepper – to taste

5 steps

Prep:30minCook:40min

Rich and meaty with a dash of heat, Romani Eggplant Chickpea Stew, straight from my grandmother's kitchen. Braised tomatoes, peppers and chickpeas in a hearty broth with roasted eggplant, handfuls of herbs and the surprising crunch of walnuts.

Updated at: Thu, 17 Aug 2023 11:36:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories269.5 kcal (13%)

Total Fat13.4 g (19%)

Carbs33.1 g (13%)

Sugars14.2 g (16%)

Protein9.1 g (18%)

Sodium493.6 mg (25%)

Fiber11.2 g (40%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Pre-heat oven to 400°f (205°C). Arrange eggplant slices flat on a baking rack over a sheet pan and salt liberally. Allow to stand about 15 minutes, while preparing the rest of the vegetables needed, then remove excess moisture now drawn to the surface by the salt with paper towels. Chop eggplant into chunky cubes, toss with a liberal amount of olive oil, salt and pepper and distribute evenly on a parchment-lined baking sheet. Roast at 400°f (205°C) for about 20 minutes, turning at the ten-minute make to get even colour, then remove from the oven and rest until needed.

Step 2

In a large saucepan, over medium-high heat start your sauce with a good measure of olive oil. Sautee your shallots, until lightly coloured, for about 3 minutes. Then add garlic and sweat, for about 2 minutes. Next, add tomato paste and cook, stirring constantly, until it goes from a dark red to amber-orange. Add both paprika and cumin then add red onions, toss and cook for 2 minutes. NOTE: Reduce heat if anything starts to burn, controlling your heat is essential.

Step 3

Now add your vegetables in quick succession; peppers, tomatoes, chickpeas and chili peppers then gently turn to combine. Add stock, reduce heat to medium-low. Stir to combine then cover with a tight-fitting lid, or tin foil, and braise for about ten minutes.

Step 4

By the time your vegetables are beginning to get tender, the eggplant should be roasted. At this point; check seasoning and adjust salt and pepper to taste. If you’re preparing ahead of time, this dish can hold for the day until you’re ready to serve and finish, or even fridge and hold for a day, as part of a make-ahead meal.

Step 5

To finish; add walnuts, and fresh herbs, mix and serve immediately. Perfect as a vegan/vegetarian main or as a side with roasted or grilled meats.

View on foodgypsy.ca

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